Squash Soup with Goat Cheese Gnocchis

Servings : 4

Preparation Time : 40 Min.

Cooking Time : 40 Min.

Difficulty Level :Easy

Ingredients

• 1.1 Lbs. Squash
• 1.76 Oz. Chanterelle mushrooms
• 1.76 Oz. Cepe mushrooms
• 1.76 Oz. Girolle mushrooms
• 1.76 Oz. Trumpet of death
• 0.55 Lbs. Ricotta
• 1 Onion
• 1 Shallot
• 1 Piece of pigskin
• 3 Garlic cloves
• 1 Laurel leaf
• Chicken trussing
• 0.53 Oz. Flour
• Provence herbs
• 1 Egg yolk
• Salt, pepper, olive oil, butter

Preparation Instructions : Squash Soup with Goat Cheese Gnocchis

Soup Preparation

• Sweat the onion, shallot and garlic. Mince the pigskin and add it with a laurel leaf. Add the squash, season and continue to sweat. Pour the chicken trussing into the pan and cook for 25 minutes.

Mushroom Preparation

• Clean and wash the mushrooms. Saute them in olive oil. Let them lose their water. Strain. Put them again in a pan with butter, shallot and minced garlic.

Gnocchi Preparation

• Mix the ricotta, egg yolk, flour, salt, pepper, olive oil and Provence herbs. Cool it for 15 minutes. Take two tea spoons to make limited gnocchi-scoops. Then, put them in boiling water.
• Once the gnocchi swim on the surface they are cooked.
• Stir the soup and put it in the Chinese tin-plate. Add a hazelnut-small piece of butter and adjust the seasoning. Place the mushrooms in the middle of the dish and the gnocchi around them. Pour the soup over it.

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Linda Fehrman

Linda began writing professionally in 2014. The majority of her work has been published on fitness, health-eating and relationships. Linda is well-versed and passionate about relationships, fitness and health issues.